Pairs well with Lebanese Style Sautéed Zucchini with Peppers and Mint
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Lebanese Style Sautéed Zucchini with Peppers and Mint
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A quick and easy Lebanese vegetarian recipe featuring sautéed zucchini with sweet and hot peppers, onions, garlic, mint, lemon juice, and pomegranate molasses. The zucchini is salted to release water, then cooked with aromatic spices and fresh herbs for a flavorful and healthy dish.
00:20:00 total
Serves 3
easy
Main Various
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Ingredients
- zucchini - 6 slices (6 slices, washed and cut into thin layers)
- salt - 1 tablespoon (1 small tablespoon for salting zucchini, plus some for crushing garlic)
- colored sweet peppers - watch the video to see (cut into small cubes, seeds removed)
- hot pepper - watch the video to see (optional, cut small and mixed with sweet peppers)
- onion - watch the video to see (cut into cubes)
- olive oil - 4 tablespoons (4 tablespoons for frying)
- garlic - 1 tablespoon (1 tablespoon crushed with a little salt)
- paprika - 0.5 tablespoon (half a tablespoon)
- dried coriander - 0.5 tablespoon (half a tablespoon)
- fresh green mint - 1 tablespoon (1 large tablespoon, chopped roughly)
- lemon juice - juice of 1 lemon (juice of one sour lemon)
- pomegranate molasses - 1 tablespoon (1 tablespoon)
Instructions
- Prepare zucchini: Wash and slice 6 zucchini into thin layers. Sprinkle with 1 tablespoon of salt and mix well. Place in a colander over a plate and let sit for 10 minutes to release water.
- Prepare peppers and onions: Cut colored sweet peppers into small cubes after removing seeds. Cut hot pepper into small pieces (optional). Cut onions into cubes.
- Cook onions and peppers: Heat 4 tablespoons olive oil in a frying pan. Add onions and stir until translucent. Add sweet and hot peppers and cook for about 3 minutes, stirring occasionally.
- Add zucchini: Add the drained zucchini slices (without water) to the pan. Stir occasionally and flip carefully to keep pieces intact. Cover the pan to help zucchini cook and develop color, flipping every few minutes until golden and cooked through.
- Add garlic and spices: Crush 1 tablespoon garlic with a little salt and add to the pan. Stir in 0.5 tablespoon paprika and 0.5 tablespoon dried coriander. Cook briefly until fragrant.
- Finish with mint, lemon, and molasses: Add 1 tablespoon chopped fresh green mint and juice of one sour lemon. Stir gently. Add 1 tablespoon pomegranate molasses and mix. Turn off heat immediately.
- Serve: Serve warm with or without bread. Optionally drizzle extra olive oil before serving.
